Popular in Argentina, Uruguay and Chile, as a street food, the word is a combination of the ingredients: grilled chorizo, sausage and bread. Too simple a description of such a scrumptious and easy to make sandwich.

It is topped with the salsa known as chimichurri, used as a condiment for almost everything meat in the region. I am told no trip to Buenos Aires is complete without a visit to the choripan stalls on the waterside promenade of Costanera Sur where it is rumored that they have the best "chori" in town.

Choripan can be an appetizer or snack and is almost always served at the beginning of a traditional "asado" or barbecue, along with empanadas, another delicious street food (see Chef's Corner May, 2016) to take the edge off while the grill is heating up for the main course. The bread should be crusty, like a baguette or a crusty roll.

A picture is worth a thousand words, so here is the step by step recipe for assembling a choripan:

Chimichurri

I am hard pressed to find two recipes for "chimi" which are exactly alike. Everyone seems to add their own slight variation, but the one I use was given to me by a dear Argentinian friend.

This recipe can be doubled and keeps in the refrigerator for weeks, so it is easy to have on hand. Variations include using apple cider vinegar, cilantro, or a bit of chili pepper or tabasco if you like a bit of heat.

We hope you have enjoyed this little trip south of the equator and a taste of this wonderful street food.

Deirdre is a culinary enthusiast who enjoys traveling, gardening, and needless to say works wonders in the kitchen. Deirdre, a native New Yorker, now resides in Ambler with her husband John, and can often be found entertaining family and friends. Enjoy!